GCE O-Level · Nutrition and Food Science (6097)

Meal Analysis: Practice Questions

5 multiple-choice questions marked as you go, and 2 written questions with worked solutions. All on Meal Analysis.

7 questions13 marksFree, no account
Question 1
1 mark

When evaluating a meal using food guides, what is the main purpose of modifying a traditional recipe to reduce saturated fat?

Question 2
1 mark

A student is modifying a mushroom soup recipe to make it more suitable for a person with coronary heart disease (CHD). Which of the following modifications is most appropriate?

Question 3
1 mark

A traditional local recipe for stir-fried noodles uses pork lard for frying, processed fish balls, and salted vegetables. Which set of modifications would best improve the nutritional profile of this dish based on Health Promotion Board (HPB) guidelines?

Question 4
1 mark

When planning a meal for an elderly individual, which of the following nutritional factors should be given primary consideration due to age-related physiological changes?

Question 5
1 mark

When evaluating a traditional fried rice recipe using the Health Promotion Board (HPB) guidelines, a student notices it lacks adequate dietary fibre. Which modification best adheres to HPB's recommendations for a healthier meal?

Question 6
3 marks

A lunch meal consists of deep-fried chicken wings, french fries, and a sugary carbonated drink.
Based on the Health Promotion Board's (HPB) My Healthy Plate guidelines, suggest three specific recipe or ingredient modifications to make this meal healthier.

Write your answer out first, then check it against the worked solution.

Question 7
5 marks

A school canteen provides the following set meal for students:
• White rice with deep-fried sweet and sour pork belly
• Canned processed luncheon meat slices
• Sweetened iced lemon tea

(a) Evaluate this meal with reference to the My Healthy Plate guidelines by the Health Promotion Board (HPB) by identifying two nutritional shortcomings.
(b) Suggest three specific recipe or ingredient modifications to improve the nutritional quality of this meal in accordance with My Healthy Plate.

Write your answer out first, then check it against the worked solution.

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